Roasted Black Beans with Potato

Instructions

1. 1

   Preheat oven to 425°F. Toss cubed potatoes with 3 tablespoons olive oil, half the salt, and black pepper. Spread on a baking sheet in a single layer and roast for 25-30 minutes until edges are golden and crispy, stirring halfway through.

   Tip: Don't crowd the pan—use two sheets if needed for better browning.

2. 2

   In a large bowl, heat remaining 1 tablespoon olive oil over medium heat. Sauté diced red onion for 3 minutes until softened.

3. 3

   Add minced garlic, cumin, and smoked paprika to the onion mixture. Cook for 1 minute until fragrant, stirring constantly.

   Tip: Toast the spices briefly to deepen their flavor.

4. 4

   Stir in drained black beans and minced jalapeño. Cook for 3-4 minutes, stirring occasionally until the beans are heated through.

5. 5

   Once potatoes are roasted and crispy, add them to the bean mixture. Drizzle with lime juice and sprinkle remaining salt.

   Tip: Add the hot potatoes to the warm beans so they absorb the flavors.

6. 6

   Fold in fresh cilantro gently and taste for seasoning, adjusting salt and lime juice as needed.

   Tip: Save some cilantro for garnish if desired.

7. 7

   Transfer to a serving bowl and serve immediately while the potatoes are still crispy.

   Tip: This dish is best enjoyed fresh, but leftovers can be reheated in a 350°F oven for 10 minutes.